We're living in the peach belt. Yay, ten miles up the road is a huge orchard with a dozens of types of peaches ripening in waves all summer long.
So besides biting into a ripe one and letting the juice run down your face, what can you do with peaches? Not content to make pies and cobbler, although they are luscious, I did a little research and experimentation.
First up: Peach Salsa. A lovely condiment to use as garnish, in Mexican food, with chips or with scrambled eggs.
My adaption of a recipe on line (a small batch):
2 peaches, peeled and diced
1 Georgia tomato, diced
1/2 Vidalia onion, diced
1/2 green pepper, diced
1 clove garlic, pressed
juice from 1/2 lime
no cilantro, don't like it
Dan added (much better):
1/2 tbl. molasses
1/2 tbl. balsamic vinegar
dash of basil
Stir and let ripen in the fridge. Yummy.
Next, the Italian way to eat peaches, from italianfood.about.com:
Slice peaches into glass
Fill with wine
Eat peaches with tip of a knife
If you want, you can let the peaches soak in the wine for a while, with a couple of teaspoons of sugar and dash of nutmeg or cloves.
Leave it to the Italians to figure out how to add wine into a peach recipe. (I am one, you know)
My great-grandparents came from Barga, Italy, a gorgeous Tuscan town on top of a mountain.
Next, I'll be trying another Italian recipe, Marmellata di Pesche, also made with wine. Natch.